Yield: 9 inch cake
Ingredients
1 tablespoon baking powder
1/4 teaspoon salt
3 eggs, at room-temperature
4 ounces (1 stick) unsalted butter
3/4 cup sugar
3 pears, peeled, in a small dice (a soft varieyt, like Bosc is good here)
3/4 cup bittersweet chocolate chunks
Method
Preheat the oven to 350°F. Butter a 9-inch springform pan and dust with breadcrumbs or flour, set aside.
Sift the flour, baking powder and salt together, set aside.
Using a mixer fitted with the whisk attachment, whip the eggs on high speed until pale and very thick.
While the eggs are whipping, brown the butter. Melt the butter in a medium saucepan (because it will foam a lot) and cook it until the butter browns and smells nutty (about 6 to 8 minutes). It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Remove from the flame but keep in a warm spot (so it stays liquid).
Add the sugar to the eggs and whip a few minutes more.
Just as the egg-sugar mixture is starting to lose volume, turn the mixer down to stir, and alternate adding the flour mixture and brown butter. Add one third of the flour mixture, then half of the butter, a third of the flour, the remaining butter, and the rest of flour. Whisk until just barely combined — no more than a minute from when the flour is first added — and then use a spatula to gently fold the batter until the ingredients are combined. It is very important not to over-whisk or fold the batter or it will lose volume.
Pour into prepared pan. Sprinkle the pear and chocolate chunks over the top, and bake until the cake is golden brown and springs back to the touch, about 40 to 50 minutes, or until a tester comes out clean (wait until it is done - doneness is more important than time).
Serve with softly whipped whipped cream
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